This comforting couscous salad gets its pumped up flavor from fresh mozzarella, tomato, basil, shallots and garlic. Part-skim mozzarella cheese can be substituted if desired.
2 cups diced tomato
3/4 cup (3 ounces) diced fresh mozzarella cheese
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)
How to Make It
Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.
I love this fresh salad. A great way to use up extra basil or tomatoes (I have added more of both). Also, one way to add more flavor is to cook the couscous in veggie broth instead of just water (but just watch the salt if you do this). Also, I sometimes add a dash of balsamic vinegar at the end and a mixture of cherry yellow and red tomatoes.
This was a nice, comfort food kind of salad. It was pretty bland, but had a good mild flavor to it too. I used red onion, having no shallots, and that tasted good in it. I did, too add some balsamic vinegar the second day to see if it would spark it up a bit, and it did add a little zing. Think I'd add a little more mozzarella cheese, too, as it was a little scarce in the salad. Don't know if I'd make it again. The cost was pretty high, considering the fresh mozzarella, fresh basil, and cherry tomatoes. So it may not be too high on my priority list as far as salads go.
This is a warm weather staple in my house and a crowd pleaser. I've never made it with the shallots, as I didn't have them on hand the first time I made it, and I usually add a bit more garlic and olive oil than called for in the recipe.
From the first read, I was questioning the lack of an acid(lemon, vinegar) but tried making it as it stood. BLAND! I tweaked, trying white balsamic, red wine vinegar and finally hit the mark with fresh lemon juice. Took it to a picnic and it was enjoyed. Loved the fresh basil, added parsley for more fresh buzz. Will make it again with changes.
Delicious! I cut way back on the shallot because I really don't like raw onion, but this was really really good. I also halved cherry tomatos and used just plain couscous. Will for sure make this again and serve to company.
This is a delicious recipe that I plan to make several more times this summer. It's extremely refreshing on hot summer days and quite easy to prepare. I did add a bit of balsalmic vinegar and extra salt to this recipe. To make it a bit more of a filling meal for my husband, I add marinated chicken breast and serve with crusty bread. Yum!
This is a great recipe, especially for cookouts and potlucks. It is easy and tasty. The only changes I make are that I use the Far East Pine Nut Couscous in lieu of plain couscous, and sometimes I pour a balsamic reduction over the top.
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